|Pie in the sky. Or on your plate.
I have a confession: I am a secret bakestress. A 100% hidden hostess with more Wilton cake tips and baking implements than anyone would ever guess. I pore over petit fours, croon over custards, chase the perfect cheesecake and toil over truffles.
Even though what fits most easily into my lifestyle are stews, meats, soups and side dishes, my hidden passion has always been baked goods and desserts. In fact, I harbor an inner dessert goddess, that napoleon Ninja who, while appreciating the amazingness that is sweet, is more interested in nailing textures and flavors than rolling around naked in cheesecake (though I’ve had a few crumbs show up in odd cleavage-y places).
Let’s be real: Desserts are pretty. They’re colorful and, in spite of themselves, you like to look at them. They’re eye candy. When done correctly, a little taste goes a long way, a single bite fulfilling the desires of even the most side eyeing aficionados.
You’ll be seeing some releases that might be surprising, coming from a low carb, mostly gluten free cook: cookies, cakes, pies, cheesecakes and other desserts will likely be making an appearance with greater frequency. Why? Two reasons: 1. I’m putting together recipes for the holidays; 2. for the kids, whether they’re yours–or you.
Dessert is fun. It’s flirty. It shows you a little ankle, and, when it’s low carb legal, you can slap your mouth with its goodness. And that’s what low carb is. Goodness.